I've increased the recipe and used it on brownies, between 2 sandwich cookies, between layers of cake or to ice cupcakes. (Of course, I also snitch bits of it plain when no-one is looking!) Here's my variations of the recipes and what I've done with it:
Creamy Brownie Frosting
3 Tbsp. 1/2 cup 3/4 cup butter, softened
3 Tbsp. 1/2 cup 3/4 cup Hershey's Cocoa powder
1 Tbsp. 2 1/2 Tbsp. 1/4 cup light corn syrup or honey
1/2 tsp. 1/2 Tbsp. 2 tsp. vanilla
1 cup 3 cups 4 cups sifted icing sugar
1-2 Tbsp. 3-6 Tbsp. 4-8 Tbsp. milk
In a small or medium mixer bowl, beat butter, cocoa, corn syrup and vanilla until well blended. Add powdered (icing) sugar and milk; beat to spreading consistency. (Helen's note: only add the milk one Tablespoon at a time so the icing doesn't become too thin.)
The black recipe covered a 9 x 13 pan of brownies nicely.
The blue recipe filled a 9" round cake with a pleasing layer.
The red recipe was enough to fill and cover an 8" two layer cake.
In the photo, I used double the blue recipe to make too much to fill my 6" and 9" layer cakes for the birthday cake I'm working on. There was a 1/2 cup left over, to my family's delight!
Enjoy frosting your everything! It doesn't get much better than this!